Wednesday, November 4, 2015
Go Green with the Green Chutney!!
Go Green this summer… around the bushy park or long walks by the riverside.. .. Love the bright evenings…Just wish this remains EVER, even in the coldest december …Knowing this can never come true in the wildest of my dreams !!!! But I still wish !!!
Peak 25 C today ..Woooof !!! Coated in sunscreen with 30 SPF and dressed in with as lil clothes as possible !! Mugs of beer gobbling down the gun throats one after the other , watching league foodball and FB ‘ing - Tats typical British Summer … Show it off Man!!
When the green herbs come for a bargain at the local Indian store , making the Green Chutney is the easiest and the handy thing . Spread them on to a toasted bread with slices of cucumber & tomato or use them up as a dip, its entirely personal choice… They pair very well with my Singara’s too.
INGREDIENTS:
| Onion | 1 No medium size |
| Coriander leaves | 1/2 Bunch |
| Mint Leaves | Handful ( optional) |
| Green Chillies | 3-4 No's ( Use the bird’s eye ones) |
| Sauf ( Fennel Seeds) | 1/2 Tsp. |
| Olive Oil | 2 Tblspn |
| Salt | To Taste |
| Lime Juice | 2 Squeeze |
DIRECTIONS:
- Wash the vegetables and herbs well under running tap water and pat them dry. Peel the onion ( It could be red or the white one ) and chop them into chunks . Roughly chop the coriander + mint leaves . Remove the head of the green chillies .
- Pop all of them into the blender along with sauf and grind well. Include very little water while grinding and obtain a fine paste. Squeeze 1/2 head of the lemon juice , add in the olive oil and required salt.
- Mix well and store them in an air tight container in the fridge.
Other Dips/ Chutneys you might want to explore
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